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	<title>Design News &#187; foodie</title>
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		<title>Set your sights on re-opened Haiku’s new festive feasting menus</title>
		<link>https://designnews.co.za/set-your-sights-on-re-opened-haikus-new-festive-feasting-menus/</link>
		<comments>https://designnews.co.za/set-your-sights-on-re-opened-haikus-new-festive-feasting-menus/#comments</comments>
		<pubDate>Thu, 24 Nov 2022 16:02:53 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Asian Cuisine]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Haiku]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=7996</guid>
		<description><![CDATA[With the year-end holidays almost upon us, one of the Mother City’s best loved eateries is back with a delicious bang after Covid in the form of drool-worthy “feastive” season menus. Established 17 years ago and still serving up small plates that are as delectable as the day they launched in 2005 &#8211; back when Capetonians were delighted to discover then still relatively unknown eats such as Pot Stickers &#8211; Haiku Asian Tapas restaurant remains a trendsetter when it comes to dim sum and then some! The popular spot, replete with a designer interior that takes Asian influences to heart, is part of the famed Bukhara group. Haiku is located in the heart of the CBD, adjacent Bukhara’s new flagship restaurant Awara &#8211; Asian Grills &#38; Modern Indian, on the corner of Church and Burg Street, making it a convenient venue for urbanites and inner city workers. While you can still order all your favourites directly off the a la carte menu, if you’re in a group of eight guests or more, you’ll have the choice of a duet of set menus that run the gamut from starters through to desserts. The concept is shared feasting and to make the [...]]]></description>
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		<title>Lunch gets lavish at The Hussar Grill</title>
		<link>https://designnews.co.za/lunch-gets-lavish-at-the-hussar-grill/</link>
		<comments>https://designnews.co.za/lunch-gets-lavish-at-the-hussar-grill/#comments</comments>
		<pubDate>Mon, 24 Feb 2020 13:22:44 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food design]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5808</guid>
		<description><![CDATA[Forget the office canteen and forego that pre-packed sandwich, as the Hussar Grill has re-introduced its perennially popular Lavish Lunch special until the end of April 2020. Luncheon is indeed a lavish affair at one of the country’s premier grill rooms, and hungry patrons can delight in the spoils of two irresistible midday meal offers. The Lavish Lunch can either be a leisurely affair, stretched over two-courses, or, guests can opt for the business-like efficiency of a single course special. The single-course lunch comes in at a mere R95 per head while the two-course meal consists of an incredible starter and main course combination at R130 per head. This outstanding value proposition come courtesy of a restaurant that places consistently in the Eat Out Top 150 and also offers a highly regarded wine list. Which is why The Hussar Grill, an enduring legend since 1964, continues to win hearts and palates. The Lavish Lunch specials both offer a choice of menu items, including a perfectly prepared 200g steak &#8211; the kind for which this multiple award-winning restaurant is so rightly famed. Alternatively, find yourself tempted by gourmet burgers, deboned half-chicken, beer-battered hake, and wild mushroom and roasted butternut gnocchi. The [...]]]></description>
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		<title>Ideal for twosomes, this February The Hussar Grill provides a perfect setting for steak &#8211; and other &#8211; lovers</title>
		<link>https://designnews.co.za/ideal-for-twosomes-this-february-the-hussar-grill-provides-a-perfect-setting-for-steak-and-other-lovers/</link>
		<comments>https://designnews.co.za/ideal-for-twosomes-this-february-the-hussar-grill-provides-a-perfect-setting-for-steak-and-other-lovers/#comments</comments>
		<pubDate>Thu, 23 Jan 2020 08:39:32 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[event]]></category>
		<category><![CDATA[february]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[love]]></category>
		<category><![CDATA[romance]]></category>
		<category><![CDATA[Valentines Day]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5455</guid>
		<description><![CDATA[The calendar month of February in the auspicious-sounding year 2020 seems to have been made for two. This special time &#8211; conventionally known as the month of love due to its annual Valentine’s Day celebration &#8211; has gained some additional distinguishing features, thanks to the new decade, that have sent it into romantic overdrive. The second day of the month is expressed numerically as 02022020 in calendar terms and it just happens to fall on a weekend, making it an irresistible Date Night (or luncheon) option. When St Valentine’s namesake day swings round after that, it falls ever-so-conveniently on a Friday &#8211; so it’s best to make those table reservations now. Then there’s “Two’sday” or  Tuesday the 22nd, aka 22022020. And finally, 2020 is a Leap Year, with Saturday, 29 February 2020 designated as that unusual Leap Day, a phenomenon which occurs only once every four years. Known at one time as Bachelor’s Day, Leap Day’s reputation precedes it – and not just because it is an extra day in the year. Historically, and according to an Irish tradition dating back to the 5th century, it was deemed acceptable for a woman to initiate a proposal of marriage on Leap [...]]]></description>
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		<title>Romance your partner with a Valentine’s Day feast at The Conservatory</title>
		<link>https://designnews.co.za/romance-your-partner-with-a-valentines-day-feast-at-the-conservatory/</link>
		<comments>https://designnews.co.za/romance-your-partner-with-a-valentines-day-feast-at-the-conservatory/#comments</comments>
		<pubDate>Wed, 15 Jan 2020 10:06:01 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[conservatory]]></category>
		<category><![CDATA[exeptionalplace]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[love]]></category>
		<category><![CDATA[romance]]></category>
		<category><![CDATA[Valentines Day]]></category>
		<category><![CDATA[view]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5407</guid>
		<description><![CDATA[&#160; &#160; Valentine’s Day is always a celebratory affair at The Cellars-Hohenort – and The Conservatory restaurant is the perfect setting for romance! Set around a majestic 300-year-old oak tree, this idyllic venue pays homage to the beauty of nature, and it’s the perfect place to express your affections. This year, you and your loved one can enjoy a seductive three-course dinner with a welcome drink on arrival from 18h30, priced R750 per person, in this elegant setting. The first course is naturally an aphrodisiac – enjoy a trio of West Coast oysters served with shallot vinaigrette, Champagne foam, apple and cucumber. Next up is delectable saffron mushroom ravioli with Pancetta-wrapped green asparagus and white truffle aspuma. South Pacific cultures believe that snacking on mushrooms can induce ecstasy in women – might mushrooms have aphrodisiac effects? Time to find out! After the first two courses, cleanse your palate with refreshing elderflower sorbet – delicate, sweet and crisp – then tuck into the main course, The Conservatory’s very special fynbos herb- crusted springbok loin. This tender, organic game meat is served on a garden of baby beetroot, with rapini, red onion and port wine jus complementing the flavour. For dessert, revel [...]]]></description>
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		<title>Origins at The Marine showcases its fresh summer menu</title>
		<link>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu-2/</link>
		<comments>https://designnews.co.za/origins-at-the-marine-showcases-its-fresh-summer-menu-2/#comments</comments>
		<pubDate>Wed, 15 Jan 2020 09:45:39 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[themarine]]></category>
		<category><![CDATA[traditional food]]></category>
		<category><![CDATA[view]]></category>
		<category><![CDATA[walkerbay]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5403</guid>
		<description><![CDATA[Summer is here – and Origins’ Executive Chef, Tronette Dippenaar, is proud to present the restaurant’s comprehensive, fresh new menu for the season. Look out for traditional favourites with an Asian twist in the airy, modern restaurant, which boasts unobstructed views of Walker Bay. With cliff-walks almost obligatory in Hermanus, you can afford to indulge in the generous fare on offer in this laid-back venue. Choose from a huge range of starters and salads to kick off your meal – try the traditional bouillabaisse seafood soup, fragrant steamed mussels, poke bowls with Norwegian salmon and South Atlantic tuna, and the signature Origins Salad: pears, Overberg Gruberg cheese, walnuts, celery, bacon bits and croutons dressed in whole grain mustard vinaigrette. The wild mushroom and broccoli potato gnocchi, served with Parmesan, mushroom cream and pine nuts, is an option for vegetarians. Main courses serve up some delectable concoctions: try the grilled Springbok loin with creamy Parmesan risotto, wild mushrooms, pearl onions, red cabbage and sultana chutney; the tender roasted Overberg rack of lamb with capsicum couscous, aubergine purée, pearly onions and warm lamb vinaigrette; or the justifiably famous Walker Bay fish curry – locally sourced fish and shellfish seasoned with Thai spices, [...]]]></description>
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		<title>Foodie Night School: This summer, a renowned grill room and the country’s oldest cookery school collab on Steak Masterclasses</title>
		<link>https://designnews.co.za/foodie-night-school-this-summer-a-renowned-grill-room-and-the-countrys-oldest-cookery-school-collab-on-steak-masterclasses/</link>
		<comments>https://designnews.co.za/foodie-night-school-this-summer-a-renowned-grill-room-and-the-countrys-oldest-cookery-school-collab-on-steak-masterclasses/#comments</comments>
		<pubDate>Wed, 15 Jan 2020 07:52:54 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[learning cook]]></category>
		<category><![CDATA[preparation]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5398</guid>
		<description><![CDATA[Calling all aspirant foodies! It’s time to hone those proverbial skillet skills by getting to grips with the grill. To find out the best way to cook a steak, and discover which accompaniments will complement your meat cut of choice, head to the summer 2020 series of Steak Masterclasses hosted by South Africa’s premier grill room, The Hussar Grill, at the prestigious Silwood School of Cookery in Cape Town, South Africa’s longest standing cookery school. These stand-alone evening events are open to all and no former or formal cooking training is necessary in order to participate. The events are equally great for amateur chefs and anyone looking for a fun and deliciously different night out. The Hussar Grill will share some of the expertise behind its successful 55-year legacy in a professional training kitchen. Each Steak Masterclass is hosted by Jason Allen, the owner of The Hussar Grill restaurant in Steenberg, Cape Town, and will cover the preparation of three choice cuts of beef, namely, sirloin, rump and fillet. For those not yet in the know, sirloin and fillet can be cooked quickly and served very rare, while rump &#8211; South Africa’s most popular steak &#8211; can be fried or [...]]]></description>
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		<title>Kush Kush online shares their &#8216;Party-Ready&#8217; Oyster recipe</title>
		<link>https://designnews.co.za/kush-kush-online-shares-their-party-ready-oyster-recipe/</link>
		<comments>https://designnews.co.za/kush-kush-online-shares-their-party-ready-oyster-recipe/#comments</comments>
		<pubDate>Tue, 14 Jan 2020 12:56:44 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food design]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[user friendly]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5392</guid>
		<description><![CDATA[There’s nothing that says ‘Well, hello sexy!’ more than a temptingly tantalizing platter of freshly-shucked oysters. Top these beauties with a drizzle of canna-garlic butter, for added va-va-voom flavour! Just remember, you’re using canna-butter in this recipe, so test the strength of this key ingredient so you, and your girlfriends, don’t fall off your high-(get it?)-heels after eating them! INGREDIENTS 12 fresh oysters, shucked 1 egg, whisked 1 Tbsp (15ml) milk ½ cup (125ml) flour Pinch salt Pinch black pepper, milled 1/2 tsp (2.5ml) garlic powder 1 tsp (15ml) fresh thyme, finely chopped 1 1/2 cups (375ml) panko crumbs Vegetable oil, for frying GARLIC BUTTER ½ cup butter 1 garlic clove, crushed 3 Tbsp (45ml) chopped parsley A dollop of canna butter &#8211; at your preferred strength METHOD Place shucked oysters in a colander. Rinse lightly in cool water and pat dry in a clean tea towel. Set aside. In a small bowl, whisk eggs and milk together. Place flour, salt, pepper, garlic powder and thyme together and stir to combine. Place panko bread crumbs on a separate plate. Place 2 &#8211; 3 oysters in flour seasoning and toss to coat. Shake excess flour off seasoned oysters. Dip seasoned oysters [...]]]></description>
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		<item>
		<title>The Hussar Grill fills a hole in Kimberley’s dining scene!</title>
		<link>https://designnews.co.za/the-hussar-grill-fills-a-hole-in-kimberleys-dining-scene/</link>
		<comments>https://designnews.co.za/the-hussar-grill-fills-a-hole-in-kimberleys-dining-scene/#comments</comments>
		<pubDate>Wed, 18 Dec 2019 09:02:02 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Dining]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[Kimberly]]></category>
		<category><![CDATA[new restaurant]]></category>
		<category><![CDATA[Northern Cape]]></category>
		<category><![CDATA[steakhouse]]></category>
		<category><![CDATA[The hussar grill]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5329</guid>
		<description><![CDATA[The Hussar Grill is set to open a brand-new grill room in Kimberley in December 2019 – just in time for festive season celebrations! This welcome addition to the historical city and to The Hussar Grill family at large will feature all the attributes for which the well-loved brand is justifiably famous. This includes consistently excellent food – The Hussar Grill has two restaurants listed in the 2020 Eat Out Top 500 guide – an extensive award-winning wine list, and superior service. The popular grill room, which has just unveiled its new summer menu, is renowned for its perfectly aged steak, but its gourmet burgers, deboned half-chicken, Kingklip and wild mushroom and roasted butternut gnocci will quickly become firm favourites with guests – along with skilpadjies and Portuguese chorizo. Guests are welcome to bring their own wine along, with absolutely no corkage fee, ever. The new Kimberley restaurant, which can seat 109 patrons, is situated at 229 Du Toitspan Road, Belgravia, on the corner of Du Toitspan and Egerton – close to a number of historical sites and guest houses, including the famous Halfway House Hotel. “The brand will bring an alternative taste profile and ageless dining experience to Kimberley, [...]]]></description>
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		<title>Get set for spring with The Hussar Grill’s Halloumi Salad</title>
		<link>https://designnews.co.za/get-set-for-spring-with-the-hussar-grills-halloumi-salad/</link>
		<comments>https://designnews.co.za/get-set-for-spring-with-the-hussar-grills-halloumi-salad/#comments</comments>
		<pubDate>Mon, 19 Aug 2019 09:02:35 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4817</guid>
		<description><![CDATA[Spring is in the air and the warming weather often calls for lighter meals. Look to The Hussar Grill’s Halloumi Salad, one of the restaurant’s delicious vegetarian menu options, for a quick and easy stand-alone fix. Alternatively, serve this salad as a tasty course as part of a lengthy weekend feast. The crispy halloumi with a creamy, melty centre adds a rich and hearty counterpart to an assemblage of roasted vegetables and French-style sautéed green beans. We suggest trying it at your local Hussar Grill first to get the inside track for your home preparation. Ingredients: 150g Halloumi cheese, sliced into 4 pieces 1 tsp Butter 75g Blanched green beans 8 Cherry tomatoes, halved 120g Roasted vegetables, prepared in advance 1 Pinch salt &#38; pepper Crispy onions to taste Balsamic reduction to taste Method: Sauté the green beans with tomatoes in a small amount of butter with a pinch of salt and pepper. Place the beans and tomatoes in your salad bowl. Top with the roasted vegetables. A few minutes before you’re ready to serve the salad, shallow fry the halloumi cheese until golden brown on either side. Then add the halloumi to the bowl. Sprinkle crispy onions and balsamic [...]]]></description>
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		<title>Fine-Dining Cooking Demonstration with Head Chef Farrel Hirsch from Greenhouse at The Cellars-Hohenort on Saturday, 24 August and 31 August 2019</title>
		<link>https://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/</link>
		<comments>https://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/#comments</comments>
		<pubDate>Tue, 13 Aug 2019 09:00:49 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4807</guid>
		<description><![CDATA[The award-winning Greenhouse restaurant &#8211; one of the top 10 restaurants in South Africa &#8211; will be hosting the second and third of four cooking demonstrations on Saturday, 24 August and Saturday and 31 August 2019, led by Head Chef Farrel Hirsch. From 15h45 onwards there will be canapes and bubbly on arrival and the demonstration itself will begin at 16h00 in The Cellars-Hohenort Demonstration Kitchen. The guest’s will be participating in creating the exceptional Pork XO dish on the 24th and Fish &#38; Scallops dish on the 31st from Greenhouse’s mouth-watering menu. Once the demonstration is concluded, guests will enjoy pre-dinner cocktails at the beautifully appointed Greenhouse bar from 17h30 onwards. This will be followed by a seated three-course dinner paired with wine from 18h00 onwards. The cooking demonstration, dinner, and all inclusions, is priced at R 2 200 per person, with an additional wine pairing option for R 350 per person.  Guests will also receive a special gift as a wonderful memento of this special experience in the world of fine dining.  As places for the cooking demonstrations are limited, bookings are essential.  The dates for the next three cooking demonstrations are as follows: Saturday, 24 August 2019 [...]]]></description>
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